Rhubarb Raspberry Crisp

This rhubarb raspberry crisp recipe is a fruity summertime staple with a crunchy oat topping that pairs perfectly with a scoop of vanilla bean ice cream.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 434 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons all-purpose flour
• 1 cup old-fashioned oats
• 4 cups diced rhubarb, or more to taste
• 0.25 cup butter
• 0.5 teaspoon ground cinnamon
• 0.25 cup half-and-half
• 1.5 cups white sugar
• 0.25 cup brown sugar
• 0.125 teaspoon ground nutmeg
• 0.5 lemon, zested
• 1.5 cups fresh raspberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Step 3

Combine rhubarb, white sugar, flour, lemon zest, ½ teaspoon cinnamon, nutmeg, and salt in a large bowl; fold in raspberries.

Step 4

Beat eggs, half-and-half, and vanilla extract together in a small bowl; stir into rhubarb mixture. Pour rhubarb filling into an 8x8-inch baking dish.

Step 5

Combine oats, brown sugar, butter, and ½ teaspoon cinnamon in the bowl of a food processor; pulse until crumbly. Spoon topping over rhubarb filling.